A Guide to Tofu Varieties

Tofu is just tofu, right? Wrong. For the Citrus-Marinated Tofu with Onions and Peppers in our March issue, we use a medium tofu, but the varieties of “regular” (as opposed to “silken”) tofu out there today might have you stumped on what kind to buy. Here’s a quick guide on which to use when.

Photograph by Peden and Munk

SoftAlso called ‘silken’, this type of tofu isn’t pressed and so has the highest water content. It’s best used in place of dairy products in dips, smoothies, and creamy sauces and desserts. It can also be used in place of eggs in baked goods (1/4 cup = 1 egg).We like it in: Cool Melon Soup

Photograph by Jeff Lipsky

MediumStill on the delicate side, this tofu is great when simmered, braised, or roasted in the oven.We like it in: Yudofu

Photograph by Jason Lowe

Firm This tofu has been lightly pressed, but still retains much of its water content. It maintains a smooth texture while keeping its shape, so it’s ideal for deep-frying and stir-frying.We like it in: Panang Vegetable Curry

Photograph by Ashley Rodriguez

Extra-Firm Quite dense, it’s well-suited for slicing and marinating. Because of its low moisture content, it dries out when cooked too long. Avoid this by steaming it or by grilling or searing it at high heat. We like it in: Sriracha-Grilled Tofu